Enhancing Restaurant Operations through Menu Innovation: A Case Study of Sweetgreen
Explore how Sweetgreen is addressing operational challenges through menu innovation and sales strategies to improve profitability.
Photo by Ehud Neuhaus on Unsplash
Photo by Ehud Neuhaus on Unsplash
Operational Challenges and Sales Strategy
Following a sales shortfall, Sweetgreen faced the need to downgrade its guidance for full-year same-store sales, indicating operational and profitability issues. The brand's profitability concerns were exacerbated by operational losses, reaching $26.4 million with a negative margin of 14.2%. This decline in profitability was attributed to the sales drop and underperformance of many of the chain's restaurants.